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Functional quality evaluation and shelf life study of synbiotic yacon juice.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-10 , DOI: 10.1002/fsn3.1440 Sagar Dahal 1 , Pravin Ojha 2 , Tika Bahadur Karki 3
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-10 , DOI: 10.1002/fsn3.1440 Sagar Dahal 1 , Pravin Ojha 2 , Tika Bahadur Karki 3
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The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.
中文翻译：
合生雪莲果汁的功能品质评价及货架期研究
该研究旨在通过制备含有益生微生物嗜酸乳杆菌（La5）的合生雪莲果果汁，并研究储存过程中理化性质的变化，利用雪莲果果实的益生潜力。提取的新鲜果汁添加了益生菌微生物，并与对照（未发酵）果汁一起在冷藏（4°C）和室温（25°C）下储存。果汁中益生菌菌株的活力在冷藏和室温条件下分别保持 27 和 15 天，达到令人满意的水平 (10 6 CFU/ml)。评估了产品的总可溶性固体、pH、酸度、生物活性化合物（抗坏血酸、类胡萝卜素含量和总酚）和抗氧化能力。储存27天和15天后，在冷藏和非冷藏条件下储存的制备的合生元果汁的总可溶性固形物从7.8±0.05下降到5.5±0.26和5.3±0.10，而酸度从0.067±0.05增加到0.80±0.06和1.02±0.04。 ， 分别。类似地，在储存期间测定酵母和霉菌计数、总平板计数和大肠菌计数。即使在储存27天和15天后，合生元果汁中的酵母和霉菌数量也较低且不存在大肠菌，这表明即使在活力降低到低于令人满意的水平之后，合生元果汁仍可以作为正常果汁继续饮用。与同期在冷藏条件下储存的对照果汁相比，发酵果汁中的抗坏血酸、酚类含量和抗氧化活性较高 ( p < .05)。 雪莲果的高治疗特性和众多健康益处与益生菌的健康益处相结合，可能会导致具有高健康和营养价值的商业饮料的开发。
更新日期：2020-02-10
中文翻译：
合生雪莲果汁的功能品质评价及货架期研究
该研究旨在通过制备含有益生微生物嗜酸乳杆菌（La5）的合生雪莲果果汁，并研究储存过程中理化性质的变化，利用雪莲果果实的益生潜力。提取的新鲜果汁添加了益生菌微生物，并与对照（未发酵）果汁一起在冷藏（4°C）和室温（25°C）下储存。果汁中益生菌菌株的活力在冷藏和室温条件下分别保持 27 和 15 天，达到令人满意的水平 (10 6 CFU/ml)。评估了产品的总可溶性固体、pH、酸度、生物活性化合物（抗坏血酸、类胡萝卜素含量和总酚）和抗氧化能力。储存27天和15天后，在冷藏和非冷藏条件下储存的制备的合生元果汁的总可溶性固形物从7.8±0.05下降到5.5±0.26和5.3±0.10，而酸度从0.067±0.05增加到0.80±0.06和1.02±0.04。 ， 分别。类似地，在储存期间测定酵母和霉菌计数、总平板计数和大肠菌计数。即使在储存27天和15天后，合生元果汁中的酵母和霉菌数量也较低且不存在大肠菌，这表明即使在活力降低到低于令人满意的水平之后，合生元果汁仍可以作为正常果汁继续饮用。与同期在冷藏条件下储存的对照果汁相比，发酵果汁中的抗坏血酸、酚类含量和抗氧化活性较高 ( p < .05)。 雪莲果的高治疗特性和众多健康益处与益生菌的健康益处相结合，可能会导致具有高健康和营养价值的商业饮料的开发。
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